JP2020171219A - Multi-layer dessert in container and method of producing the same - Google Patents

Abstract

To provide a multi-layer dessert capable of being smoothly detached and taken out of a container, in which an air-containing type baked confectionery (sponge cake, souffle, pound cake, etc.) and a gelatinous food product are combined.SOLUTION: A multi-layer dessert in a container of this invention is a multi-layer dessert integrating a gel layer and an air-containing type baked confectionery layer kept in a container, in which the baked confectionery layer is stacked on the gel layer in the container; density of the baked confectionery layer is lower than density of the gel layer; adhesive property of the baked confectionery layer is 1-100 J/m3; hardness of the gel layer is 270-8020 N/m2; adhesive property of the gel layer is 12-531 J/m3; and mass of the gel layer is 1.0-5.0 times mass of the baked confectionery layer.SELECTED DRAWING: None

Description

The present invention relates to a multi-layer dessert in a container and a method for producing the same.

Many multi-layer desserts have been proposed in which a container is filled with a gel-like food such as pudding as a lower layer and a baked confectionery such as a cake as an upper layer. For example, in Patent Document 1, souffle fromage is laminated on pudding, and in Patent Documents 2 and 3, sponge-like baked confectionery such as sponge cake is laminated on pudding to form a burnt skin / brown on the surface of the sponge cake. ing. In Patent Document 4, a sponge cake is laminated on a jelly and filled in a container. Patent Documents 5 and 6 disclose a multi-layer dessert in a container for heating in a microwave oven.

Patent Documents 7 to 9 propose a container from which pudding, jelly, etc. can be taken out. If the inside of the container is only jelly and pudding, it can be taken out from the container by introducing air into the container, but in the case of a multi-layer dessert in which gel such as pudding and cake etc. are laminated, the cake etc. is the container. These prior arts presuppose that the food in the container is eaten as it is, as it is thought to adhere to.

Patent Document 10 includes a heat-resistant film in a molding mold to prevent jelly and sponge cake from adhering to the mold. Such a heat-resistant film cannot be applied to a product in which a container is filled with a multilayer dessert.

Japanese Unexamined Patent Publication No. 10-327757 Japanese Unexamined Patent Publication No. 62-6636 Patent No. 3265009 Japanese Unexamined Patent Publication No. 10-327757 JP-A-63-248680 Special Table 2015-536646 Patent No. 4183736 Japanese Unexamined Patent Publication No. 2006-248574 Japanese Unexamined Patent Publication No. 53-23779 Special Fair 7-34704 Gazette

It is an object of the present invention to provide a multi-layer dessert that is peelable and can be smoothly removed from a container, is eaten smoothly, and is superior to eating gel and baked confectionery separately.

The present invention provides the following multi-layer dessert in a container and a method for producing the same.
Item 1. It is a multi-layer dessert in a container in which a multi-layer dessert in which a gel layer and an aeration-type baked confectionery layer are integrated is housed in a container. The baked confectionery layer is laminated on the gel layer in the container, and the baked confectionery layer is said. The density is lower than that of the gel layer, the adhesiveness of the baked confectionery layer is 1 to 100 J / m ³ , the hardness of the gel layer is 270 to 8020 N / m ² , and the adhesiveness of the gel layer is 12. A multi-layer dessert in a container, which is ~ 531 J / m ³ and the mass of the gel layer is 1.0 to 5.0 times the mass of the baked confectionery layer.
Item 2. Item 2. The multi-layer dessert in a container according to Item 1, wherein the container includes a take-out mechanism for taking out the multi-layer dessert from the container.
Item 3. Item 2. The container-filled multi-layer dessert according to Item 1, wherein the gel layer is a layer composed of puddings.
Item 4. Item 2. The multi-layer dessert in a container according to Item 1, wherein the aerated type baked confectionery is a cake.
Item 5. Item 8. The containerized multi-layer dessert according to any one of Items 1 to 4, further comprising a sauce layer under the gel layer.
Item 6. Item 2. The container according to Item 1, wherein the container is filled with a gel base and then a baked confectionery dough, and heated to form a multi-layer dessert in which the gel layer and the aerated type baked confectionery layer are integrated. How to make a multi-layered dessert with a container.
Item 7. Item 6. The production method according to Item 6, wherein the container comprises a taking-out mechanism for taking out a multi-layer dessert from the container.

In the multi-layer dessert of the present invention, the container is turned upside down and taken out from the container with the gel layer on the upper layer and the baked confectionery layer on the lower layer. In a multi-layer dessert, the gel layer is peeled off from the container, and the baked confectionery layer is peeled off by the weight of the gel layer to be taken out from the container. Therefore, in the container, the gel layer is the lower layer, the baked confectionery layer is the upper layer, and the gel layer The mass needs to be 1.0 to 5.0 times the mass of the baked confectionery layer.

Further, in the multi-layer dessert, since the weight of the gel layer serves as a driving force and is taken out, it is necessary that air easily enters the gap between the gel layer and the container and the gel layer is easily peeled off from the container. Therefore, the hardness and adhesiveness of the gel layer are defined.

Further, since the baked confectionery layer needs to be peeled off from the container due to the weight of the gel layer peeled off from the container, the adhesiveness of the baked confectionery layer is defined.

The multi-layer dessert of the present invention only satisfies all the conditions of (i) mass ratio of gel layer to baked confectionery layer, (ii) hardness and adhesiveness of gel layer, and (iii) adhesiveness of baked confectionery layer. , Can be taken out of the container.

According to the present invention, it is possible to provide a new style in which a dessert, which is a combination of a gel-like food and a baked confectionery, is smoothly taken out of a container and eaten by a simple method. Further, since the type of solidifying agent for gel-like foods is not limited, it is possible to enjoy the contrast between the texture of various gels and the texture of baked confectionery. The texture of various gels includes a soft and soft texture, and a smooth and melty texture.

In the multi-layer dessert of the present invention, the baked confectionery layer is laminated on the gel layer in the container, but the gel layer is laminated on the baked confectionery layer when it is taken out from the container. When eating a multi-layer dessert, the gel layer is easy to stick with a spoon, and if you scoop it with a spoon from above, you can eat it together with the baked confectionery layer without crushing the gel layer. On the other hand, when the multi-layer dessert in the container is eaten as it is, the lower gel layer cannot be seen, so the upper baked confectionery layer is eaten first, and then only the gel layer remains, and the gel layer and the baked confectionery layer are separated. The result is similar to eating in. Further, when a spoon is put into the upper baked confectionery layer, the gel layer of the lower layer is crushed by the pressure of scooping the baked confectionery layer, which is not only inferior in appearance but also makes it impossible to feel a smooth gel texture. Further, when the multi-layer dessert is eaten and the voids are widened in the container, the escape place of the crushed gel layer becomes large, and not only the gel layer is further crushed, but also the baked confectionery layer is crushed, and the appearance becomes very bad.

Further, in the multi-layer dessert in a container of the present invention, an intermediate layer is formed at the interface between the two layers by integrating the gel layer under the baked confectionery layer.

The presence of a water-containing intermediate layer at the interface between the gel and the baked confectionery makes it possible to feel the smoothness of the gel, the moistness of the intermediate layer, and the fluffy feeling of the aerated type baked confectionery. When the gel and baked confectionery are prepared separately, it is the same as eating them separately because there is no intermediate layer, and the mouth becomes dry because there is no moist feeling.

When the gel layer is the upper layer and the baked confectionery layer is the lower layer in the container, the moisture of the gel layer is transferred to the baked confectionery layer, and the longer the storage period, the more the texture of the baked confectionery layer is impaired.

The multi-layer dessert of the present invention is composed of a container and a multi-layer dessert contained in the container, and the multi-layer dessert includes a baked confectionery layer composed of a gel layer and an aeration-type baked confectionery layer, which are integrated. Has been transformed. In addition, the container is provided with a take-out mechanism, and by utilizing the take-out mechanism, the multi-layer dessert in the container can be easily taken out. In the container, the gel layer is the lower layer and the baked confectionery layer is the upper layer. Since the gel layer and the baked confectionery layer are integrated at the boundary surface, the gel layer and the baked confectionery layer do not shift even when the multi-layer dessert is taken out of the container.

Examples of gels include puddings, jellies, mousses, bavarois, etc. Specifically, custard pudding, milk pudding, pumpkin pudding, mango pudding, matcha pudding, chocolate pudding, yogurt pudding, strawberry pudding, caramel pudding, etc. Brown sugar pudding, tea pudding, coffee pudding, banana pudding, malon pudding, sesame pudding, soy milk pudding, almond pudding and other puddings, fruit jelly (mixed fruit jelly, peach jelly, mango jelly, strawberry jelly, blueberry jelly, melon jelly, etc. ), Vegetable jelly (tomato jelly, etc.), coffee jelly, wine jelly, tea jelly, yogurt jelly, konjak jelly, matcha jelly, water yokan, jelly such as uiro, chocolate jelly, fruit mousse (strawberry mousse, mango mousse, raspberry) (Mousse, etc.), yogurt toms, cheese mousse, and other mousses. Preferred gels are custard pudding, milk pudding, pumpkin pudding, mango pudding, matcha pudding, chocolate pudding, yogurt pudding, strawberry pudding, caramel pudding, brown sugar pudding, tea pudding, coffee pudding, banana pudding, malon pudding, sesame pudding, soy milk It is a pudding such as pudding and almond pudding.

The density of the gel layer is preferably 0.8 to 1.3 g / ml, more preferably 1.0 to 1.2 g / ml.

The density of the baked confectionery layer is preferably 0.18 to 0.75 g / ml, more preferably 0.28 to 0.51 g / ml. The density of the gel layer is higher than the density of the baked confectionery layer, which stabilizes the multi-layer dessert in the container. Further, when the density of the baked confectionery layer is within the above range, the fluidity is good, the texture after heating is good, and the baked confectionery layer does not shrink with time. The ratio (B / A) of the density A of the gel layer to the density B of the baked confectionery layer is preferably 0.14 to 0.90, more preferably 0.24 to 0.51. When the ratio (B / A) of the density A of the gel layer to the density B of the baked confectionery layer is within such a range, the shape of the multi-layer dessert can be maintained when the multi-layer dessert is taken out from the container.

The densities of the gel layer and the baked confectionery layer are values measured at 20 ° C.

The gel layer contains a solidifying agent, which includes gelatin, xanthan gum, arabic gum, locust bean gum, tamarind gum, galactomannan, glucomannan, agar, (λ, κ, ι) carrageenan, farcerelan, gellan gum, Native gellan gum, phenuglique, guar gum, pectin, tara gum, CMC-Na, methylcellulose, eggs (whole egg, egg yolk, egg white), carrageenan, etc. can be used, and these can be used alone or in combination of two or more. Can be used in combination. The blending amount of the solidifying agent is preferably 0.1 to 30.0% by mass, more preferably 0.1 to 20.0% by mass, based on the entire gel layer. In particular, when the solidifying agent is a gelling agent, CMC-Na, methylcellulose, or curdlan, it is 0.1 to 5.0% by mass, more preferably 0.1 to 1.0% by mass, and when the solidifying agent is an egg, it is 8.0 to 30.0% by mass, more preferably. Is 9.6 to 20.0% by mass.

In addition to the solidifying agent, the gel layer contains flavor raw materials, vitamins, sugars, fragrances, emulsifiers, coloring agents, acidulants (citric acid, malic acid, succinic acid, lactic acid, etc.), lactic acid bacteria, bifidobacteria, water, etc. be able to. Water may be blended as a raw material containing water such as raw milk and eggs, or may be blended as pure water.

Flavor ingredients to be added to the gel layer and baked confectionery layer include fruit juice or flesh (apple, orange, grapefruit, citrus, lemon, peach, melon, strawberry, grape, muscat, giant peak, mango, persimmon, etc.), matcha, coffee. Favorite beverages such as extracts, tea extracts, cocoa, beer, wine, dairy products (milk, defatted milk powder, whole fat powder milk, cream, concentrated milk, defatted concentrated milk, sweetened milk, sweetened defatted milk, fermented milk, lactic acid bacteria beverage , Lactic acid bacteria beverage (sterilization), etc.), soybean products (soy milk, soy milk cream, kinako), peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other seeds. The flavor raw material can be preferably blended in an amount of 0.01 to 90.0% by mass, more preferably 0.1 to 30.0% by mass, based on the entire gel layer. The flavor raw material can be preferably blended in an amount of 0.01 to 30.0% by mass, more preferably 0.1 to 22.0% by mass, based on the entire baked confectionery layer.

Examples of sugars include sugar, high fructose corn syrup, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch decomposition products such as starch syrup and dextrin. The blending amount of saccharides is preferably 0.1 to 30.0% by mass with respect to the entire gel layer. Examples of vitamins include vitamin A, vitamin B (B1, B2, B6, B12, etc.), vitamin C, vitamin D, vitamin E, and the like.

Examples of the aerated type baked confectionery include sponge cake, pound cake, saffle, chocolate cake, gateau chocolate, chiffon cake, madeleine, brownie, butter cake, castella, and cheesecake.

Examples of the components of the baked confectionery include flour and / or starch and / or modified starch, fats and oils, sugars, flavor raw materials, emulsifiers, seasonings, and the like, as well as eggs and air bubbles.

Examples of the grain flour include wheat flour (strong flour, medium-strength flour, weak flour), rice flour, barley flour, soybean flour, rye wheat flour, buckwheat starch, and the like. , Mochi rice starch, sweet potato starch and the like, and examples of the processed starch include pregelatinized starch, oxidized starch, phosphorylated starch, hydroxypropylated starch, hydroxypropyl phosphate crosslinked starch and the like. The flour and / or starch and / or modified starch is preferably used in an amount of 0.5 to 25.0% by mass based on the entire baked confectionery layer.

As the fat and oil, any fat and oil commercially available in the art is used and is not particularly limited, but for example, milk fat such as raw milk, butter, cream and cheese, shortening, margarine, processed fat and oil, shea butter, olive oil and soybean oil. , Salad oil, safflower oil, corn oil, sesame oil, benibana oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, palm fractionated oil and other vegetable oils, cacao mass, cocoa butter, lard, fish oil and other animals Examples include safflower oil. Oils and fats impart extensibility to the dough of the baked confectionery layer and help improve moldability. The form of fats and oils can be selected from either solid fats or liquid fats. The blending amount of fats and oils is preferably 0.5 to 25.0% by mass with respect to the entire baked confectionery layer.

Examples of sugars include sugar, high fructose corn syrup, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch decomposition products such as starch syrup and dextrin. The blending amount of sugar is preferably 5 to 30% by mass with respect to the entire baked confectionery layer.

Examples of the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like. Examples of the sorbitan fatty acid ester include sorbitan monooleic acid ester and sorbitan monolauric acid ester. Examples of sucrose fatty acid esters include sucrose fatty acid esters containing palmitic acid or stearic acid as fatty acids. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be enzymatically degraded lecithin. Polyglycerin fatty acid ester is an ester of glycerin and fatty acid, diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester, hexaglycerin fatty acid ester, heptaglycerin fatty acid ester, octaglycerin fatty acid ester, nona. Examples thereof include glycerin fatty acid ester and decaglycerin fatty acid ester. The emulsifier can have any hydrophilic-hydrophobic balance (HLB). The blending amount of the emulsifier is preferably 0.3 to 3.0% by mass with respect to the entire baked confectionery layer. If the emulsifier is within such a range, it foams more firmly in the aeration process of the baked confectionery dough, and the multi-layer dessert in the container is stable.

Examples of the seasoning include salt, chemical seasoning, protein hydrolyzate, nucleic acid, acidulant, consomme, soup stock and soy sauce. The blending amount of the seasoning is preferably 1 to 10% by mass with respect to the entire baked confectionery.

The adhesiveness of the baked confectionery layer is preferably 1 to 100 J / m ³ , more preferably 2 to 55 J / m ³ , and even more preferably 2.5 to 42 J / m ³ .

Adhesion of the gel layer is preferably 12-531 J / m ^3, more preferably 87~320J / m ^3.

When the adhesiveness between the baked confectionery layer and the gel layer is within the above range, the multi-layer dessert can be taken out of the container with little or no adhesion between the gel layer and the baked confectionery layer.

The hardness of the gel layer is preferably 270 to 8020 N / m ² , more preferably 350 to 4600 N / m ² , and even more preferably 1200 to 3000 N / m ² . When the hardness of the gel layer is within the above range, the gel layer does not collapse when taken out of the container, and the texture is good.

The mass of the gel layer is preferably 1.0 to 5.0 times, more preferably 1.2 to 3.9 times the mass of the baked confectionery layer. If the mass of the gel layer exceeds 5 times the mass of the baked confectionery layer, the texture of the baked confectionery layer is hard to be felt and the contrast with the gel layer cannot be enjoyed. On the other hand, if the mass of the gel layer is less than 1 times the mass of the baked confectionery layer, it becomes difficult to remove the multi-layer dessert from the container. The mass of the gel layer and the mass of the baked confectionery layer may gradually change due to the transfer of water from the gel layer to the baked confectionery layer. Therefore, it is preferable to adjust the filling amount of the gel layer and the baked confectionery layer so as to always be within the range of 1.0 to 5.0 times during the production and storage period (for example, about 2 days to 2 weeks).

One preferred embodiment of the multi-layer dessert of the present invention is a two-layer multi-layer dessert in which a gel layer is provided at the bottom of a container and a baked confectionery layer is integrated therein, and another preferred embodiment. Is a three-layered multi-layer dessert with a sauce layer at the bottom of the container, a gel layer on top of the sauce layer, and a baked confectionery layer on top of it. Examples of the sauce include caramel sauce, fruit sauce (rose cherry sauce, raspberry sauce, orange sauce, strawberry sauce, etc.), chocolate sauce, matcha sauce, brown sugar sauce and the like.

The sauce layer may be filled with the sauce first in the container, and if the density is higher than the gel layer, the sauce layer is formed at the bottom of the container even when the sauce portion is filled after filling the gel layer. A gel layer is formed on top. The sauce can be prepared according to a conventional method. The sauce layer is on top of the gel layer when the multi-layer dessert is removed from the container.

In the multi-layer dessert in a container of the present invention, the multi-layer dessert can be taken out from the container by injecting air into the container before eating by the take-out mechanism. Examples of the taking-out mechanism include a pin and a pick for forming an air hole installed on the bottom wall, and the multi-layer dessert can be easily obtained by opening the pin or making a hole in the bottom of the container with the pick or the like. Can be removed from the container. Alternatively, the multi-layer dessert may be taken out by tapping the bottom surface of the container from the outside and pushing it in.

The multi-layer dessert in a container of the present invention includes a sol filling step of filling a container with a sol solution which is a raw material of a gel layer to form a sol layer, and a baked confectionery dough filling step of filling a baked confectionery dough on the sol layer. After filling these, the baked confectionery layer is formed from the baked confectionery dough, and then cooled to convert the sol layer into a gel layer.

The baked confectionery dough preferably includes an aeration step of whipping before filling the container. It is preferable that the density of the baked confectionery dough is smaller than the density of the sol which is the raw material of the gel layer, and the baked confectionery dough stays on the sol layer. The heating temperature when forming the baked confectionery layer from the baked confectionery dough is about 90 to 200 ° C. When the sol contains eggs and is hardened by the sol, the conversion from the sol to the gel and the conversion from the baked confectionery dough to the baked confectionery can be performed at the same time by heating.

When commercializing the multi-layer dessert in a container of the present invention, it is preferable to provide a lid. The lid of the container is for sealing the container, and it is desirable to provide the lid with a heat sealer or the like after baking the baked confectionery dough and gelling the gel base.

The density of the gel layer and the density of the sol filled in the container are almost the same.

The concentration of the solidifying agent in the sol solution and the gel is preferably about 0.1 to 5.0% by mass.

When the polysaccharide in the sol is not dissolved, the polysaccharide (gelling agent or thickener) is dissolved in the heating step for forming the baked confectionery layer, and the gel can be formed by subsequent cooling, but the sol solution It is preferable that the polysaccharide is completely dissolved and gelled in the cooling step after filling the container. When the sol solution contains eggs, it is solidified by heating. Therefore, the sol solution may not be heated until it is produced, but may be solidified in the subsequent heating step for producing the baked confectionery layer. If the heating step for producing the baked confectionery layer is performed under retort conditions, the formation of the baked confectionery layer and the retort sterilization can be performed at the same time.

As the container, a hard resin container is preferable.

The baked confectionery dough preferably contains eggs (whole egg, egg yolk, egg white, etc.), an emulsifier, soy protein, milk protein, and gelatin in order to contain air bubbles.

In the present specification, the hardness and adhesiveness of the gel layer can be measured by the following measuring methods.
<Measurement method of gel layer hardness and adhesion>
In the present invention, the "hardness (N / m ² )" of the gel can be measured using a rheometer (Sun Science Co., Ltd. CE-3000EX). Specifically, in accordance with the "Standard measurement method for foods for people with swallowing difficulties", the measurement sample is filled in a container with a diameter of 40 mm and a height of 20 mm, and a resin plunger with a diameter of 20 mm and a height of 8 mm is used. Then, compress twice at a compression rate of 600 mm / min and a clearance of 5 mm, and measure the stress during the first compression. Regarding the "adhesiveness (J / m ³ )" of the gel layer, the energy required to separate the state where the sample and the plunger are attached after the first compression is measured and defined as the adhesiveness.

<Adhesion of baked confectionery layer>
In the present invention, the "adhesiveness (J / m ³ )" of the baked confectionery layer can be measured using a rheometer (Sun Science Co., Ltd. CE-3000EX). Specifically, the measurement sample is cut into a 20 x 20 x 15 cm square from the center of the baked confectionery, and compressed at a compression rate of 100 mm / min at 50% of the sample thickness using a cylindrical resin plunger with a diameter of 10 mm. Repeat twice, finish the first compression, measure the energy required to separate the state where the sample and plunger are attached, and determine the adhesion of the baked confectionery layer.

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
The raw materials used in Examples and Comparative Examples are shown below.
● Raw materials used <Gel layer>
・ Gelatin (Gelatin GBL-250 fine powder: Nitta Gelatin Co., Ltd.)
・ Agar (Ina Agar S-7: Ina Food Industry Co., Ltd.)
・ Carrageenan (Carrageenan G: Saneigen FFI Co., Ltd.)
・ Locust Bean Gum (Bistop D-2050: Saneigen FFI Co., Ltd.)
・ Gellan gum (Gelup KS-F: Saneigen FFI Co., Ltd.)
・ Methyl cellulose (Metro's MCE-4000: Shin-Etsu Chemical Co., Ltd.)
-Hypromellose methylcellulose (hereinafter referred to as "HPMC") (Metro's SFE-4000: Shin-Etsu Chemical Co., Ltd.)
・ 20% sweetened egg yolk (Sanshu Foods Co., Ltd.)
・ Whole egg (sterilized solution whole egg: Sanshu Foods Co., Ltd.)
・ Egg yolk (sterilized liquid egg yolk: Sanshu Foods Co., Ltd.)
・ Sugar (granulated sugar)

<Baked confectionery layer>
・ Emulsifier (Oil Hop-P: Mitsubishi Chemical Foods Co., Ltd.)
・ Modified starch 1 (pregelatinized starch: Matsunorin M-22: Matsutani Chemical Co., Ltd.)
・ Modified starch 2 (Hydroxypropylated phosphate cross-linked starch: Chemister 200: Glico Foods Co., Ltd.)
・ Whole egg (raw egg)
・ Wheat flour (soft flour)
・ Sugar (white sugar)
・ Butter (unsalted butter)

Examples 1-23 and Comparative Examples 1-18
Raw materials used: Using the blending amount of each raw material shown in Tables 1 to 9, the following 1. ~ 5. Manufactured according to the procedure of.

1. Weigh each raw material
2. Preparation of gel base and baked confectionery dough The gel base was prepared by heating at 90 ° C for 10 minutes to dissolve it, and then cooling it to a temperature at which it does not solidify (about 60 ° C).
When a heat-solidifying raw material (eg, egg) was used, the mixture excluding the heat-solidifying raw material was heated at 90 ° C. for 10 minutes to dissolve it, and then the heat-solidifying raw material was added and cooled to prepare a gel base. The cooling temperature does not matter, but when it is held for a certain period of time before filling, it is cooled to a temperature at which it does not solidify, for example, when eggs are used, it is cooled to 20 ° C. or less.

Eggs and sugar ingredients were placed in a mixer bowl, set in a vertical mixer, and whipped using a wire whipper for 3-5 minutes at high speed and 1 minute at low speed. After whipping, flour and starch raw materials are added, mixed at low speed for 1 minute, then oil and fat raw materials are added, mixed at low speed for 15 seconds, and then mixed at medium speed for 10 seconds to obtain the aerated type baked confectionery dough of the present invention. Obtained.
3. The containers were filled with the specified mass of gel base and baked confectionery dough in order. When adding the sauce, the gel base was added, and then the sauce and the baked confectionery dough were filled in this order. Since the sauce is heavier than the gel base, the baked confectionery dough, the gel base, and the sauce were laminated in this order from the top.
4. A baked confectionery layer and a gel layer were prepared by heating and baking in an oven filled with steam by placing a cup on a top plate filled with hot water (inside temperature 140 to 180 ° C, 30 to 60 minutes). .. The heating and firing conditions are shown in Tables 1 to 9.

Five. The fired product was cooled.
The sauce was prepared by the following method (i) or (ii). The density of the adjusted source part was 1.16 g / cm ³ .
(i) A sauce was prepared by blending 2.5% by mass of sugar, 50.0% by mass of high fructose corn syrup, 0.50% by mass of powdered caramel, and 0.35% by mass of locust bean gum with 46.65% by mass of water. The sauce was sterilized by heating at 90 ° C. for 10 minutes, kept at 60 ° C., filled with a gel base, and then filled in a container. The sauce after calcination and cooling sank to the bottom without mixing with the gel base, and the peelability from the container was also good. Its physical properties were a thick and viscous texture.
(ii) Mix 2.5% by mass of sugar, 50.0% by mass of high fructose corn syrup, 0.50% by mass of powdered caramel, 0.35% by mass of locust bean gum, and 1.20% by mass of gelatin in 45.45% by mass of water to prepare a sauce. did. The sauce was sterilized by heating at 90 ° C. for 10 minutes, kept at 60 ° C., filled with a gel base, and then filled in a container. The sauce layer after firing and cooling sank to the bottom without mixing with the gel layer, and the peelability from the container was also good. Its physical properties were not too gelled, less sticky and sticky, and had a good mouthfeel.

[Test results]
In the present invention, the lower layer is a gel and the upper layer is an aeration type baked confectionery typified by sponge cake, the adhesiveness of the baked confectionery layer is 1.0 to 100 J / m ³ , and the hardness of the gel layer is 270 to 270. 8,020 N / m ² (preferably 350 to 8,020 N / m ² ), the adhesiveness of the gel layer is in the range of 12 to 531 J / m ³ , and the mass ratio of the gel layer to the baked confectionery layer is 1.0 to 5.0. If it was doubled, the contents could be taken out smoothly by letting air invade the bottom of the container before eating.

The density of the gel layers in Examples 9 and 13 to 23 was 1.06 g / cm ³ . The density of the gel layer in the other examples was in the range of 1.03 to 1.10 g / cm ³ . In addition, the density of the baked confectionery layer of the multi-layer dessert of the example after baking tends to decrease due to swelling and evaporation of water by baking, which is a value of about 60 to 85% of the dough density. In all examples, it was in the range of 0.18 to 0.51 g / cm ³ . In all the examples, the ratio (B / A) of the density A of the gel layer to the density B of the baked confectionery layer was in the range of 0.14 to 0.51. In all examples, the baked confectionery layer was less dense than the gel layer.
The evaluation criteria in Tables 1 to 9 are shown below.

"Evaluation criteria"
[Appearance (before taking out)]
◎: The layers are clearly separated, there is no mixing or inclination, and the appearance is beautifully layered. 〇: There is no inclination of baked confectionery or cavities between the layers, and the layers are separated without mixing. Part of the layer is mixed, gel agglomeration, gel collapse, inclination or deformation of baked confectionery, mixing of baked confectionery layer into gel layer ×: Integration to the layer, to the gel layer There is a significant mixture of baked confectionery dough

[Appearance and shape retention (after removal)]
◎: The layers are clearly separated and have a beautiful appearance that is layered. 〇: There is no inclination of the baked confectionery, there are no cavities between the layers, and the layers are separated without mixing. △: Mixed in a part of the layers Or, the gel is partially agglomerated, the gel collapses, the baked confectionery is tilted, the baked confectionery dough is mixed in the gel layer, or the layered shape retention cannot be maintained. ×: The gel is liquid. , Gels and baked goods are crumbled, or layers are integrated

[Peelability] * Peelability when air is put into the bottom of the container ◎: It can be quickly taken out of the container by mixing air, and no contents remain 〇: It is taken out of the container by mixing air It can be done and the contents do not remain. Δ: It can be taken out of the container by mixing air, but a part of the contents remains ×: It cannot be taken out of the container even if air is mixed.

[Texture (gel)]
◎: It has a soft and smooth texture, and it has a smooth and melty mouthfeel. 〇: It has a soft and soft texture and is not rough or sticky. △: It has a strong softness and does not crumble easily. It has a texture, feels rough and sticky, and has a slightly bad mouthfeel. ×: It has a strong hardness and a hard-to-collapse texture, and it has a strong texture and stickiness, and it has a bad mouthfeel.

[Texture (baked confectionery)]
◎: Soft and light texture, moist and fine texture 〇: Soft and light texture with no roughness △: Soft and light texture It has a lack of texture, a slightly rough texture on the tongue, and a slightly sticky texture. ×: It has a hard texture, a rough texture on the tongue, and a sticky texture mixed with water.

Claims (7)

It is a multi-layer dessert in a container in which a multi-layer dessert in which a gel layer and an aeration-type baked confectionery layer are integrated is housed in a container. The baked confectionery layer is laminated on the gel layer in the container, and the baked confectionery layer is said. The density is lower than that of the gel layer, the adhesiveness of the baked confectionery layer is 1 to 100 J / m ³ , the hardness of the gel layer is 270 to 8020 N / m ² , and the adhesiveness of the gel layer is 12. A multi-layer dessert in a container, which is ~ 531 J / m ³ and the mass of the gel layer is 1.0 to 5.0 times the mass of the baked confectionery layer. The multi-layer dessert in a container according to claim 1, wherein the container includes a take-out mechanism for taking out the multi-layer dessert from the container. The multi-layer dessert in a container according to claim 1, wherein the gel layer is composed of puddings. The multi-layer dessert in a container according to claim 1, wherein the aerated type baked confectionery is a cake. The containerized multi-layer dessert according to any one of claims 1 to 4, further comprising a sauce layer under the gel layer. The first aspect of the present invention, wherein the container is filled with a gel base and then a baked confectionery dough, and heated to form a multi-layer dessert in which the gel layer and the aerated type baked confectionery layer are integrated. How to make a multi-layer dessert in a container. The manufacturing method according to claim 6, wherein the container comprises a taking-out mechanism for taking out a multi-layer dessert from the container.